Slow Cooker Applesauce Spice Cake

Jonny Valiant/Woman's Day

If you prefer, you can substitute the applesauce with fresh grated apple; pick a variety that will soften in the heat, like McIntosh or Gala. After cooking, you might notice some steam bubbles on top of the cake, but don't worry—the powdered sugar will cover any flaws.

Total Time: 2:45

Prep: 0:15

Level:
Moderate

Serves:
10

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Ingredients

2 c. all-purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1½ tsp. ground ginger

¼ tsp. ground cloves

.13 tsp. kosher salt

½ c. unsalted butter

½ c. granulated sugar

½ c. firmly packed dark brown sugar

2 large eggs

1 c. unsweetened applesauce

1 tsp. pure vanilla extract

confectioners' sugar

ice cream

Directions

Place a 15-inch piece of parchment paper in the bowl of a 5- to 6-quart slow cooker, letting the excess come up the sides. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.

Using an electric mixer, beat the butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the applesauce and vanilla (the mixture will look curdled). Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated.

Transfer the batter to the prepared slow cooker and cook, covered, until set and a wooden pick inserted in the center comes out clean, 2 to 2 1/2 hours on high.

Holding the parchment, transfer the cake to a rack and let cool for at least 15 minutes. Dust with the confectioners' sugar and serve with ice cream, if desired.